Vanilla Alfajores
Delicate, melt-in-your-mouth sandwich cookies filled with rich dulce de leche and rolled in toasted coconut flakes. A classic South American treat with a buttery, cornstarch-based dough that stays wonderfully light.
Ingredients
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Cornstarchβ 200 g π§ 307.7 ml π₯ 1β cup
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Butterβ 100 g 7β pcs
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Dulce de lecheβ 150 g π§ 115.4 ml π₯ 7ΒΎ tbsp
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Dulce de lecheβ 150 g π§ 115.4 ml π₯ 7ΒΎ tbsp
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Sugarβ 100 g π§ 117.6 ml π₯ 8 tbsp
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All purpose flourβ 100 g π§ 166.7 ml π₯ 11ΒΌ tbsp
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Coconut Flakesβ 50 g π§ 55.6 ml π₯ 3ΒΎ tbsp
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Coconut Flakesβ 50 g π§ 55.6 ml π₯ 3ΒΎ tbsp
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Eggβ 50 g π₯ 1 pcs
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Egg Yolksβ 18 g 1 pcs
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Vanilla Extractβ 4.3 g π§ 4.9 ml π₯ 1 tsp
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Baking Powderβ 4.4 g π§ 4.9 ml π₯ 1 tsp
Total nutrition
3671 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Cream the soft butter for about 1 minute, then add 100 g sugar and continue creaming for another 2 minutes. Incorporate 1 whole egg fully, then mix in 1 egg yolk. Once everything is well combined, add 200 g cornstarch, 100 g all-purpose flour, 1 tsp baking powder and 1 tsp vanilla extract, then mix until a dough forms. Shape the dough into a ball, wrap in plastic wrap and refrigerate for at least 30 minutes or overnight.
- Preheat the oven to 180 Β°C and line two baking sheets with parchment paper.
- Divide the chilled dough in half, keeping one portion in the fridge while you work with the other. On a lightly floured surface, roll the dough out to a thickness of about 5β6 mm. Cut out rounds approximately 6 cm in diameter using a cookie cutter or the base of a glass. Repeat with the remaining dough, re-rolling any scraps.
- Bake for 8β10 minutes; the cookies should remain very pale. Transfer to a wire rack and allow to cool completely before assembling.
- Spread about 5 ml of dulce de leche onto the flat side of half the cookies, then gently press the remaining cookies on top, nudging the filling to the edges. Roll the exposed sides of each sandwich cookie in 50 g coconut flakes until evenly coated. Serve and enjoy.
Source:
TheMealDB
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